Recipe: Spanish-style turkey in cauliflower rice

Shannon Beigert

This recipe represents a modern twist on the traditional Arroz con Pollo.

The flavors are much the same, but it uses turkey; cauliflower “rice” is a healthier alternative as it lowers the carbs while maintaining the distinctive savory flavors.

Ingredients:

2 cups of cooked turkey meat, chopped into bite-size pieces (chicken may be substituted)
2 cups (16 oz.) package of frozen cauliflower rice
1 large sweet onion, finely diced
1 green bell pepper, finely diced
1/2 yellow bell pepper finely diced
2 pods of garlic, chopped finely or pressed
2 tablespoons of vegetable oil
1 can of diced tomatoes with juice
1/2 cup of  chicken broth
3/4 cup of frozen green peas
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/4 teaspoon of cayenne pepper
1/8 teaspoon of ground turmeric
1 bay leaf

Instructions:

Preheat the oven to 350 degrees.

Place the chopped turkey meat into a medium bowl.

In a large oven-proof cooking pot/dutch oven, place the oil, and heat it on the stove at medium heat.

Add the onions and peppers. As the onion begins to turn translucent, add the garlic and spices. Combine and cook for five minutes. Stir in the tomatoes. Let simmer on low heat. Add the frozen peas, and mix into the vegetables.

Meanwhile, place the frozen cauliflower rice in a separate pan on the stove at medium heat, until it thaws, breaks apart and cooks. You will need to stir it from time to time to help break it up and aid in cooking. After 10 to 15 minutes, the cooked cauliflower can be added to the vegetables in the Dutch oven.

Stir in the turkey meat and chicken broth. Combining all ingredients, cover the dish and place the Dutch oven in the oven for 15 to 20 minutes.

Remove the dish from the oven, discarding the bay leaf. Serve.

Enjoy!

Shannon Beigert is a chef and baker who loves entertaining guests at her Olympia home. If you want to let her know that this recipe worked well for you, send her a note at shannon@theJOLTnews.com